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Chicken fricassee with pesto and sun-blushed tomatoes

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Anna Haugh
From Saturday Kitchen

Ingredients

For the pesto

  • 50g/1¾oz toasted pine nuts
  • 1 bunch basil
  • 40g/1½oz Parmesan, grated
  • 1 garlic clove, chopped
  • 1 lemon, zest and juice
  • 40g/1½oz extra virgin olive oil
  • 20g/¾oz vegetable oil
  • pinch salt

For the chicken fricassee

  • 2 tbsp olive oil
  • 2 chicken breast fillets, roughly chopped
  • 1 garlic clove, thinly sliced
  • 1 shallot, finely chopped
  • 200ml/7fl oz white wine
  • 200ml/7fl oz chicken stock
  • 40g/1½oz butter
  • 100g/3½oz sun-blushed tomatoes

To serve

  • 300g/10½oz new potatoes
  • 30g/1oz butter or 2 tbsp olive oil
  • few sprigs fresh parsley

Method

  1. To make the pesto, place the pine nuts, basil, cheese and garlic in a food processor or blender. Add the lemon zest and blend, adding the 2 types of oil gradually. Add a pinch of salt. Taste and add a squeeze of lemon juice to taste.

  2. For the chicken fricassee, fry the chicken pieces in the oil in a casserole. Add the sliced garlic and shallot and fry until softened. Deglaze with the white wine and then add the stock. Bring to the boil and then reduce to a simmer. Stir in the butter once the chicken has cooked through.

  3. Bring a saucepan of water to the boil and cook the new potatoes for 15–25 minutes, or until cooked. Drain and set aside.

  4. Heat the butter or oil in a frying pan and fry the potatoes, squashing them into the pan with a spatula as you fry them for 6–8 minutes, until crisp and golden.

  5. Serve the chicken fricassee with the pesto and sun-blushed tomatoes on top and the potatoes on the side. Garnish with the parsley.

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